On the quest towards a delicious Caribbean Toquito, I went a little wild and crazy and decided to grill some slices of plantain and sweet potato. I did not add any seasoning, simply placed a small drop of olive oil in my cast iron skillet and let these babies sit there for awhile. When they were finished I chopped them into smaller wedges and sprinkled them inside the toquito as well as on top with the salsa and dressing. Although the flavor pairing may seem contrary, it made for a really pleasing dinner that was definately out of the ordinary!
